Quick Royal Egg Curry

Ingredients

1. 2 boiled eggs (after removing shell)

2. 2 boiled potatoes (after removing skin)

3. Paste of 2 onions

4. 2 teaspoon ginger-garlic paste

5. Paste of 2 tomatoes

6. 1/4 teaspoon sugar

7. 1/2 teaspoon cumin seeds

8. 1/4 cup of milk

9. 1/4 teaspoon Kashmir red chilli powder

10. 1/4 teaspoon turmeric

11. 1/2 teaspoon coriander powder

12. 1/2 cumin powder

13. 6 cashew kernels

14. 1/2 teaspoon garam masala powder (an aromatic mixture of ground spices)

15. 1/2 teaspoon poppy seeds

16. 2 teaspoon oil

17. 1 stem of curry leaves

18. 2 cloves

19. 1/2 inch cinnamon stick

Method

Soak cashew kernels in warm water for half-an-hour and then make a fine paste of cashew kernels and poppy seeds.

In a thick, circular, deep cooking pot (kadahi), heat oil.  Once oil heats up, add curry leaves, clove, cinnamon, and cumin seeds.  When cumin seeds start spluttering, add ginger-garlic paste and onion paste.  When onion color turns pinkish, add tomato paste, turmeric, coriander powder, cumin powder, Kashmir red chili powder, and sugar.  Cover and let it cook till it starts releasing oil.  Now, add cashew-poppy seed paste, salt, garam masala, and milk.  After 2 minutes, add eggs cut into two halves along with boiled potatoes.  If required add water.  Give it a boil and close the flame.  Garnish it with coriander leaves and serve hot.